You guys!!! This Homemade No-Knead Bread Loaf is the easiest bread recipe you will be ever making!!
All you need to do is mix, proof, transfer to baking pan and bake - it is that simple! Proofing the dough in the Instant Pot is a great hack to efficiently and quickly get your bread from the oven to table!!
Damn, I can never bake a bread!!
How the hell do you shape it?? This just doesn't come together!!!
I can face the world but not the YEAST 😉
If any of this sounds familiar to you.. Then look no further this Easy No-Knead Bread recipe is going to change the way you look at bread.
Popularised by Jim Lahey, this method of bread baking has revolutionized the way home bakers could bake bread!!
Being the most basic of all no-knead loaves, this is your getaway to yeast-based bread baking..
But, What is a No-Knead Bread?
As the name suggests, this is a kind of bread that requires absolutely no kneading..
Less quantity of yeast, wet dough and long duration of fermentation are the characteristics which give the bread its gluten structure to hold together.
Without going into the technicalities let us see,
How to make a No Knead White Bread Loaf in a step by step format:
Step 1: Prepare the Dough
Nothing could be simpler than this!!
5 mins of prep time and you have a beautiful bread dough all ready for you.
Simply combine all the ingredients - water, yeast, sugar (images 1-3) in a bowl or inner pot of your Instant Pot. Give a quick stir.
And add flour, milk powder, salt and olive oil (images 4-7).
Combine everything (image 8) to form a dough.
You are aiming for a wet, sticky mass of dough.
Depending upon the temperature, brand of flour, how old or new it was, humidity and various other factors you might need to add additional 1-2 tbsp of water to get the consistency.
I did add 2 tbsp of water off-camera to the dough.
Before proceeding to the next step let me also take a minute to talk about the Yeast.
What kind of yeast should I use to make homemade bread?
Honestly active dry, fresh and instant - all varieties would work.
If you are using instant or the fresh variety then follow the steps mentioned above.
An active yeast variety needs to be activated first. So once you add the yeast and sugar to the water. Stir to dissolve and then cover it with a tea towel and let it bloom first for 15 mins and then proceed with the recipe.
Step 2 - First Proofing.
Like mentioned the long duration of the bread proofing is what imparts the flavour and texture in this no-knead bread recipe.
So once you have formed the dough, leave it in the bowl itself to prove for 6 hours (image 9 and 10).
The bread would rise beautifully and would almost be tripled in volume.
And here is where our Instant Pot Bread Proofing hack comes super handy.
How to Proof Dough in the Instant Pot?
If you are going to use the instant pot to proof your dough then I would share a little tip which is to mix the bread in the pot itself and directly put it to proofing.
That is one less dish to wash 😉
Ok you can thank me later though.. 😀
Just kidding.
So once the dough is mixed.
Put the pot back onto the base. Cover with the glass lid.
Choose Yogurt Mode (image 10).
Set the time to 3 hours (image 11).
I love this Instant Pot Bread proofing hack so much that I have covered all the details you would want to know in a separate post - Can you proof dough in Instant Pot?
Definitely a good read and would solve many queries that you have related to making Instant Pot Bread.
Step 3: Shaping
So once the dough is proved, release all the air bubbles (that is deflate the dough) using a spatula (image 13).
Transfer it to a greased bread pan (image 14).
My baking pan measures 9×5 inches. An 8.5×4.5 inches bread pan would also work for this particular recipe.
Loosely cover with a cling wrap.
Allow it for second proofing.
Step 4: Second Proofing
Allow the bread to proof for another 30 mins till it has doubled in volume and risen to the very top.
Sprinkle some seeds of choice on top (image 16).
Step 5: Baking the bread
Bake the bread in a preheated oven of 200°C (392°F) for 35-40 mins until the top has a nice golden crust and the bottom sounds hollow.
Once baked let it cool in the pan itself for 5-8 mins and then de-mould and cool completely on a wire rack.
Slice it into even slices once cooled completely and then enjoy with some butter, jam, toast it or use it to make sandwiches of your choice.
I just can't wait to try it with my Homemade Instant Pot Jam.
Do you even count these as a step??
Well, practically what you need to make this No Knead White Bread is to simply combine everything into a dough, proof and bake that's it.
I wish life was as easier as this!!
My Top 6 tips to make Easy Homemade Bread:
- Check the expiry date of the yeast. If not sure add the yeast to the warm water along with the sugar mentioned in the recipe. Give it a stir, cover with a tea towel and let it sit in a warm place to activate for around 15 mins. If you see small bubbles and the frothy mixture then you are good to go with the recipe.
- I always prefer weighing my flour and rest of the ingredients rather than going by cup measurements. However, if you do not have a scale yet (though I highly recommend investing in one if you plan to bake regularly; doesn't cost much and lasts a lifetime) check out this video on Focaccia Bread recipe where I teach you the right method of measuring the ingredients to perfect your bread baking techniques.
- Don't be afraid to add additional tbsp or 2 of water to make a wet, sticky dough. You will do just fine.
- Grease the baking pan and also the cling wrap that goes on top of the pan while second proofing. The wrap comes out super clean without sticking. I prefer using a cooking spray for this particular step makes your life easier!!
- Sprinkling the seeds on top not only helps hide the uneven top but also adds to the nutrient quotient and also gives a crunchier texture to the otherwise basic bread loaf.
- Never be in a rush to de-mould the bread from the pan once baked. The bread is still cooking while cooling so give it a standing time of 5-10 mins before de-moulding and the wait for it to cool completely before slicing.
A unique tip to have Fresh Bread for Breakfast..
Some of you might be knowing this.. but the first time I tried this method few years back I felt like a PRO BAKER and was super happy to serve my family fresh bread for breakfast.
Before going to bed, take out 5 mins.
Combine all the ingredients to form the dough.
Wrap it with a cling wrap and let it sit on your counter-top to prove over-night.
Next morning, the first thing that you could do is transfer the bread to your baking pan and allow it for second proofing and bake.
Fresh bread ready for breakfast!!
If you are planning to let it prove overnight then please place it on your counter-top and not in your Instant Pot.
And if you do want to keep it in your POT then please use a glass lid and not the pot lid.
Even after following the recipe and going through the tips section, there might be some queries that you might have.
Let me address each one of it..
Why did my Bread turn Dense?
One of the obvious reason is, of course, using too much flour.
Like mentioned you are looking for a wet and sticky dough, so do not be afraid to use additional tbsp or 2 of warm water if need be.
The other reason could be substituting any other flour like whole wheat or gluten-free.
This bring to the second query that you might be having.
Can I use any other variety of flour to make this Bread?
Yes, you can.
I have tried this bread with 50:50 APF to Whole Wheat and it turns out just fine.
When planning to make it with completely whole wheat then 1. you might need additional water and 2. this would be on the denser side, nevertheless would be a soft bread.
And yes you can also try it with a gluten-free bread too. That too might be little dense though.
Can I make this bread without an Instant Pot?
Yes, definitely.
Follow the steps mentioned in Step 2 from the above step by step pictorial recipe or from the recipe card.
I do not have Yogurt Setting in my Pot, Can I still make this Bread?
Of course. Why not.
Again follow step 2 of making the bread.
However, you cannot use the Keep Warm setting as it is too hot for the dough and you would end up cooking the dough rather than proofing.
I do not have the Instant Pot Glass Lid, what can I use instead?
If you are following this recipe with the ingredients and time mentioned then you can use the pot lid itself.
You can use any other lid from a different pan that would fit.
Or simply use a plate or wrap it with aluminium foil.
What kind of Yeast do you use to make bread at home?
I always and always use Instant Yeast to make bread at home.
Other than that you can make this no-knead bread recipe with fresh yeast and also with active dry yeast.
Check out the detailed pictorial step 1 for more additional details.
Can I make this bread without yeast?
No, this is not a Yeast-free Bread recipe.
But if you note the amount mentioned is just 1 tsp which is not much.
If you are running short of yeast, you can also use just 1/2 tsp in that case you might need to prove the dough a little longer.
Just note that the dough should have almost doubled if not tripled in volume.
Can I use this recipe to make Dinner Rolls, Baguettes or any other type of bread?
Instant Pot No Knead Artisan Bread - Ultimate Guide is super popular among our readers.
It has more than 6k shares since I shared it a few weeks back and I receive so many pictures on my mail id, Pinterest and Instagram every other day all sharing their success story.
This being a sticky dough, to shape the bread into dinner rolls or baguettes would be a bit difficult, the recipe would need some tweaks here and there but if you guys are interested I would share the recipe soon.
Let me know about your thoughts by leaving a comment down below.
How to Store Homemade Bread?
I simply store my bread in an airtight container for 2-3 days.
You can also put your bread container or bread bag to good use here.
I do not recommend keeping the bread in the fridge as it tends to dry out faster.
Freezing Option:
Wrap the bread well in aluminium foil and place in a ziplock bag.
Freeze for up to 2 months.
A tip to note here is that I would recommend you to slice the bread and then freeze, that way you can take out each piece individually rather than de-freezing the entire bread.
To Thaw:
Thaw it on countertop or microwave for 20-30 sec or simply toast it in your toaster directly from the freezer.
Along with the no-knead bread, you can see the dinner rolls in the picture above, trust me guys this is the softest dinner rolls recipe and trust my words on that or check out our insta stories for additional testimony.
My Baking Pan:
I got a lot of queries regarding my bread pan when I shared the white bread recipe on the blog last week.
So thought of sharing the details here as I am using the same pan for this recipe too.
My pan is 9x5 inches in measurement. Made of aluminium, one of the pan from my 4 other pull man loaf set that I got from my India.
This is the ideal size I use for baking bread.
I have used the smaller one to make Instant Pot Terrine - a fudgy and not a cheesecake dessert.
This is a similar pan I found on Amazon which would work for this recipe.
If you like this recipe or happen to try it then share your experience below in the comments by giving it a star rating or let me know by TAGGING ME, TWEETING ME OR INSTAGRAM ME. I would love to connect with you and your posts.
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Easy Super Soft No Knead White Bread Recipe
Ingredients
- 400 ml (1 + 2/3 cups) Lukewarm Water (refer notes)
- 4 gms (1 tsp) Instant Yeast
- 20 gms (1 tbsp) Sugar
- 420 gms (3.5 cups) Flour
- 11 gms (1.5 tsp) Salt
- 18 gms (1.5 tbsp) Milk Powder (refer notes)
- 2 tbsp Olive Oil
- 2 tbsp Seeds of your choice
Instructions
Step 1 - Prepare the Dough
- To the lukewarm water add in the yeast and sugar. Stir to combine. (If you are using the active dry yeast make sure to activate it first before proceeding with the recipe)
- Add the flour, milk powder, salt and olive oil and combine everything until all the flour is mixed through.
- You are looking for a wet sticky dough. If need be, add additional tbsp or 2 of water to the dough.
Step 2 - First Proofing
- Cling wrap the bowl and allow it for FIRST proofing - 6 hours.
How to Proof Dough in the Instant Pot
- Prepare the dough in the inner pot itself and then place it in your instant pot.
- Cover with a lid. Choose the Yogurt Mode and set the time to 3 hours.
Step 3 - Shaping
- After the first proof, deflate the dough by folding it over and over. Transfer this to a greased bread loaf tin.
Step 4 - Second Proofing
- Grease the cling wrap and loosely cover the baking tin
- Allow it for second proofing - 30 mins.
Step 5 - Baking
- Gently remove the cling wrap and sprinkle some sesame seeds or pumpkin seeds (any seeds of your choice) on top.
- Bake in the preheated oven at 200°C (392°F) for 35-40 mins until you get a nice golden crust and hollow bottom.
- Allow it to cool in the pan itself for 5-8 mins and then gently unmould and allow it to cool completely on the wire rack before slicing and enjoying it with butter, jam or toast it.
Video
Notes
- Instead of Instant Yeast, you can also use Active Dry Yeast, however, in that case, make sure to activate the yeast before adding it to the flour.
- Check the expiry date of the yeast. If not sure add the yeast to the warm water along with the sugar mentioned in the recipe. Give it a stir, cover with a tea towel and let it sit in a warm place to activate for around 15 mins. If you see small bubbles and the frothy mixture then you are good to go with the recipe.
- I always prefer weighing my flour and rest of the ingredients rather than going by cup measurements. However, if you do not have a scale yet (though I highly recommend investing in one if you plan to bake regularly; doesn’t cost much and lasts a lifetime) check out this video on Focaccia Bread recipe where I teach you the right method of measuring the ingredients to perfect your bread baking techniques.
- Adding milk powder is optional. Milk Powder acts as an enrichment thereby softening the final product. But if you are skipping the milk powder then definitely add equal amount of flour to it.
- The other way to soften the bread without using milk powder is to substitute the water with milk so use water to milk in 50:50 ratio and skip the milk powder.
- Don’t be afraid to add additional tbsp or 2 of water to make a wet, sticky dough. You will do just fine.
- The recipe actually calls for 25 gms of Butter. I have replaced the butter with olive oil to avoid direct fat in our diet. You can use whatever you wish to.
- Greasing the baking pan with some oil helps in easy unmoulding of the bread once baked. Likewise greasing the cling wrap in the second proofing stage also helps to peel off the wrap once the bread rises to the top of the pan. I like to use cooking spray for this - makes our life easier.
- Sprinkling the seeds on top not only helps hide the uneven top but also adds to the nutrient quotient and also gives a crunchier texture to the otherwise basic bread loaf.
- Never be in a rush to de-mould the bread from the pan once baked. The bread is still cooking while cooling so give it a standing time of 5-10 mins before de-moulding and the wait for it to cool completely before slicing.
- Check out the post for additional details on how to store the bread, the right tools and equiments that can help you master bread baking, tips on how to perfect your bread baking skills, the right Instant Pot settings and much more.
A Simple Tip:
If you are looking to make this bread for breakfast, I have a suggestion for you. Take out 5 mins before going to bed, prepare the dough, cling wrap and let it prove overnight on your counter-top. Transfer the dough to your greased baking pan the first thing next morning, allow it to rise to the top and then bake to get a fresh loaf of bread for breakfast!!Can I use any other flour in place of all purpose flour or maida?
Yes you can use whole wheat flour or gluten-free flour. Read on the post to find out more information on the same.Can I make this bread without Yeast?
No, this is not a Yeast-free Bread Recipe. You can choose to reduce the amount to 1/2 tsp instead of 1 tsp just that it would take a little longer to prove this than the time frame mentioned in the recipe.Can I use this recipe to make any other breads namely dinner rolls, Baguettes etc?
Well, I have shared a recipe on No Knead Artisan Bread, feel free to check that. And this being a sticky dough it is little tricky to shape it into rolls or baguettes. Let me know if you would like to see a recipe for the same I can tweak the recipe and share it with you guys.Originally published on Dec 28, 2017.
Edited on 03 April, 2020 to add step by step pictorial images along with improvised tips and tricks, better quality images and a video with better sound and picture quality.
Conclusion:
This is the easiest bread recipe you could ever try your hands on!!
All you need to do is mix, proof, transfer to loaf pan and bake - it is that simple!
Proofing in the Instant Pot makes it even quick and faster.
Perfect for beginners and home bakers find step by step photos and videos to make this vegan bread ready in time for breakfast.
A soft and chewy bread with a characteristic golden crust with some butter is surely going to make your mornings bright.
I will see you soon next year with yet another recipe.
Until then
Hugs
Sushma
Madhavi Jadhav says
Hi, thanks for sharing this super easy recipe.❤️ I am definitely doing to try it! One question, can this bread be made with only whole wheat flour (atta which we use to make rotis)? Would it be dense?
sushma iyer says
yes it would be dense though super flavourful especially if you allow it to ferment for longer 🙂
SUE ELLEKER says
Hi Sushma
I'm in the UK. By all-purpose flour do you mean what we call plain flour (with no raising agents included)? And can I use strong bread flour, or won't it hold the rise?
I'm dying to try this, as kneading is my main weakness.
sushma iyer says
Hi. Yes plain flour without any raising agents. You can also use strong bread flour
Ramya says
I tried this and this turned out the best of all my experiments! thank you for the recipe!
sushma iyer says
yay!! thats amazing.. thank you Ramya 🙂
Klaas Westra says
Hi,
This is a lot of water! Could this be right?
sushma iyer says
Hi Klass.. yes it is lot of water and hence we go for a no knead version 🙂
Esther says
Not sure if I’m the only one with this problem but the long rest time caused the yeast and sugar to react leaving a strong alcohol smell. How do I avoid this?
sushma iyer says
Hi Esther.. Do you live in a very hot place?? If yes then you can consider reducing the proofing time to around 4 hours on counter top
Avnee says
Tried you bread recipe. Came out superb! Wish I could show you the picture. Thanks
sushma iyer says
That is awesome Avnee.. so good to know.. you can definitely share your pictures with me on Instagram @spicesandflavor or write to me at [email protected] Would love to see them 😀
Linda says
Can I bake this in a toaster oven?
I am a little scared about cooking.there wirh the high temperature for a long time.
Also on your other page you said.you had not tried actually cooking the bread in the IP. Will you be trying this and posting the info?
Thanks
sushma iyer says
Hi Linda..
I am not sure what a toaster oven is.. Have you baked bread in there before with successful results? If yes then you can try this one too.
And we cannot cook bread in the IP, yes we can steam them but the texture won't be the same. May I please know in which I have mentioned about cooking them in the IP so that I can clarify your doubt and rectify my mistake if I have made any.
Regards
Sushma
Sandhya says
My bread was too moist and gummy looking inside, although the crust was nice and brown, and the internal temperature measured 197 deg. I ended up having to put the two halves back into the oven for an additional 10 minutes. Did I add too much water to the dough? I was using 3 parts whole wheat flour to 1 part white flour, and using a toaster oven.
The bread did taste good though after I had dried it out a bit (kids gobbled up every bit), so thank you for the recipe.
sushma iyer says
Hi Sandhya.. you have to understand that whole wheat flour does not work the same as white flour. This recipe is designed for white flour. Please try it that way.. 🙂
Mitra says
This came out perfect. I was not sure about the temperature for lukewarm water and hoped that nothing too hot or too cold would have a drastic effect.
But my finger test of lukewarm worked. Definitely a keeper . Thank you!!
sushma iyer says
Hi Mitra..
Thank you.. 🙂
Mitali says
Hi Sushma,
I tried making white bread, it turn out soft and moist.
I have a question here, when I make a toast out if it(on tawa) bread breaks, what would be the reason for it, any thing I am doing wrong while baking it?
sushma iyer says
Hi Mitali..
How long did you allow the bread to proof?? Seems like there was not enough structure formed.. So by white bread, did you make the bread using this recipe or the other kneaded one??
Regards
Sushma
Sirisha says
Hi Sushma,
I tried this bread today. It is super soft and chewy. Very decilious in a sandwich. My son also loved. Thank you for this awesome and easy recipe.
sushma iyer says
Hi sirisha..
That is so good to know.. thank you for sharing it with me.. pleased to learn that everyone enjoyed it : )
Regards
Sushma
Arin says
Hi!! My bread came out beautiful but it taste bitter? What could have possibly gone wrong ? I used whole wheat flour and leave it overnight
sushma iyer says
Hi Arin..
It is because of using whole wheat flour.. By leaving it overnight the yeast has consumed all the sugars in the flour and that caused an after taste. Please try with All Purpose Flour and see how it goes.
Regards
Sushma
Kim Young says
Help! My bread pan is 8”. How can I bake this? I have my dough proofing now Thanks in advance
sushma iyer says
Hi Kim.. Since it is already proofing.. I think just go ahead and bake.. You would need less time for second proofing is what I am guessing.. Just let me know how it goes.. 🙂
Sejal says
These are by my 9 and 11 year olds with nothing but supervision and guidance by me ...
Following same recipe we just changed the APF to WWF 100%... and yeah stuffed cheese generously ..they are super happy and me super proud...
I wouldn't say a word more about the bake .. The pictures so all the talking ... wish I could add pictures here...
Thanks for a lovely recipe
https://spicesnflavors.com/super-soft-no-knead-white-bread-5-steps/
No knead bread
sushma iyer says
Hi Sejal..
So glad to hear this from you.. I saw your comment on FB too and your bake looked amazing.. you did a great job and your kids are simply amazing. They have amazing talent..
Swap says
Hi
It's very nice..
Few questions
What kind of yeast you used and if possible can you share a picture
Second can we use wheat flour instead of white flour
sushma iyer says
Hi Swap..
Thank you so much so glad to learn that you liked the recipe..
Coming to your questions.. I have used Edmonds sure to rise instant yeast that is available here in New Zealand locally. Unfortunately I do not have an option to upload the picture here but if you could please ping me on any of my social media I would surely share it with you.
Second question: I would recommend you to use 50:50 to begin with because 100% whole wheat bread would not be as soft as this one.. 🙂
Hope this helps.
Regards
Sushma
Ragini Sundarraman says
Hey, can we substitute plain maida with whole wheat flour completely, or atleast in a 50:50 ratio? I am trying to cut down on maida consumption, and would love to bake whole wheat bread.
sushma iyer says
Hi Ragini..
I would not recommend 100 per cent whole wheat but definitely, you can try 50:50.. It works fine that way 🙂
Regards
Sushma
judith judge says
is 200 the riight temp for electric oven
sushma iyer says
Hi Judith Judge
Yes 200 degree celsius is the right temperature 🙂 Thank you
Swati says
Hi Sushma, Just tried your recipe. Few things:
1. My bread had brown texture only at the top. Sides and bottom were still white. What needs to be done to get brown texture all across?
2. Bread was so soft that I could out only thick slices. Trying to cut thin slices equal to what we get in market was resulting in breaking of the slices. What can be done to avoid such soft texture?
Thank you so much for sharing the recipe. Truly, it comes together with minimal efforts.
sushma iyer says
Hi Swati.. the browning partly also depends on the type of pan you are using.. do you usually get browning on all sides?? May be try baking just a little longer next time.. that would also solve the problem of soft slices.. because if you see in the video mine is sturdy enough to cut it into slices.. can't figure out where you could have missed the brief because there is no kneading in this recipe..
Thank you for sharing your honest opinion with us.. truly appreciate it 🙂
Uma Singh says
Dear Sushma whichflour did you use.was it plain maida or bread flour or any other flour. Can you specify the brand or the % of protein content because the result is very different with different kinds of brands.
sushma iyer says
Hi Uma.. so sorry for replying so late.. I have used plain maida here.. I live in New Zealand and have used a local brand which has 20% protein. Thank you
Poonam says
Would the first proofing time be the same if I live in mumbai considering the hot weather ?
sushma iyer says
Hi Poonam.. yes it will.. the longer the dough proofs the better the flavour it will develop so do not worry.. it would turn good..
Regards
Sushma
Vijatha says
Can I keep for first proofing overnight..??? If yes in fridge or out...
sushma iyer says
Hi Vijatha.. yes you can keep it overnight for proofing. Just leave it at room temperature and bake it first thing in the morning.
Thank you
Vijatha says
Hey I finally made a soft bread.. just had a doubt.... bread was soft but lil chewy... thts how its supposed to be?? It doesn't taste like store bought, why so??
sushma iyer says
Hi Vijatha.. thats cool.. thank you so much for taking the time out and trying out this recipe. Yes its a soft and chewy bread.
The ingredient ratio used in this bread is totally different than the recipe that is used to make in a typical store bought ones. Also the technique and process of making it is different. Store bought ones often use Biga (pre-ferment) to make bread varieties. I have shared the secret recipe of making pizza breads on my blog already. If you check that out you will understand what a biga or pre-ferment and how it is used. I will link it up here.. Thank you.. https://spicesnflavors.com/tawa-pizza-no-oven-homemade-pizza-dough/